Just Desserts, Friday
Usually, I try having a dessert theme for each post: pies, cakes, ice cream...whatever. But for today's version of Just Dessert, I'm posting a little of this, a little of that, and a lot of yum. Check out the Giant Peanut Butter Cup, the Best Pineapple Orange Sorbet, and the rest of today's yumminess. Enjoy!
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
CHOCOLATE BANANA CAKE
This comes from the July 2004 issue of Vegetarian Times. It begins, “This cake is as moist as it is healthful.” Serves 16.
This can be viewed online by clicking here.
Ingredients
2 cups spelt flour
1/4 cup soy flour
2/3 cup low-fat cocoa
2 Tbs. oat bran
2 Tbs. cornstarch
1 tsp. baking soda
1 tsp. non-aluminum baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1 12.3-oz. pkg. lite silken tofu
1/4 cup prune purée
3/4 cup (2 medium-sized) mashed bananas
1-1/4 cups evaporated cane juice
1/2 cup enriched soymilk
1 Tbs. pure vanilla extract
Dusting of organic powdered sugar
Directions
Preheat oven to 350F. Spray 9×13-inch baking pan with cooking oil spray.
Combine spelt flour, soy flour, cocoa, oat bran, cornstarch, baking soda, baking powder, cinnamon and salt in large mixing bowl. Set aside.
Place tofu in food processor, and blend. Add prune purée and bananas. Blend, add remaining ingredients and process thoroughly. Make a well in dry ingredients, and fold in liquid mixture without overbeating. Pour into prepared pan.
Bake for 35 minutes, or until cake tester inserted in center comes out clean. Remove from oven, and set aside to cool. Sprinkle with organic powdered sugar, and serve.
nutritional information Per SERVING: Calories: 150; Protein: 5 g; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 195 mg; Fiber: 4 g; Sugar: 18 g; Vegan
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
Comments
Post a Comment