Monday Desserts
It's Monday, time to get the week started. While many Just Desserts post deal with one or another type of dessert, today's post has a little of this, a little of that, and a whole lot of yum. Check out the Cranberry-Pecan Baked Peaches, the Key Lime Pie Tartlets, and the rest of today's yumminess. Enjoy!
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake: Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake: Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
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