Friday Desserts
It's finally Friday. What better way to celebrate than with six yummy desserts? Check out the Dulce de Leche Banana Pie, the Cinnamon Baked Doughnuts, and the rest of today's yumminess. You're sure to find a new favorite. Enjoy!
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
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.
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1-1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
TAHINI APPLE TART
This is from Andy Baraghani in The New York Times cooking enewsletter. For this yumminess, Andy wrote, "If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust."
Prep Time: 40 minutes; Cook Time: 1 hour 30 minutes, plus 2 hours' chilling; Total Time: 2 hours 10 minutes, plus 2 hours' chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025924-tahini-apple-tart. While you're at it, don't forget to sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Dough
1-1/2 cups all-purpose flour, plus more as needed
1 tablespoon sugar
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
3/4 cup unsalted butter, cut into small cubes, chilled
Ice water, as needed
For the Sesame Spread
1/3 cup tahini
3 tablespoons sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
1/4 teaspoon kosher salt
For the Filling and Assembly
2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
1 tablespoon cider vinegar or lemon juice
3 tablespoons sugar, plus more for sprinkling
1 teaspoon ground cardamom
Heavy cream, for brushing
1 to 2 tablespoons white sesame seeds
Vanilla ice cream, whipped cream or crème fraîche, for serving
Preparation
For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
Drizzle 1/4 cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.)
For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.
Tip
One efficient way to peel, core and thinly slice apples is to first use a vegetable peeler to remove the peels, starting from the stem end and working your way down to the root end. Then, place the apples upright and, using a chef's knife, cut each apple around its core into three pieces, cutting straight down and slightly rotating the apples between cuts. Slice each piece into thin half-moons.
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
APRICOT COBBLER SUPREME
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 egg
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 tbs melted shortening
2 cups cooked apricots, sweetened
Directions
Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.
Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!
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.
VEGAN VANILLA PUDDING WITH CHOCOLATE-RASPBERRY TOPPING
This is from the Vegetarian Times website (May 10, 2017), and begins, “When she’s not working in the beauty and fashion industry, Brianna Egglestone is making videos for her YouTube channel, Love Raw Vegan. “I’ve been vegan for three years and love experimenting in the kitchen,” she says. “I prefer to use minimal ingredients and create dishes that can be made in 15 minutes or less. I always loved vanilla pudding as a child, and adding in the raspberry swirl with chocolate bits turns a fun dish into something elegant that is always a hit at parties.” This recipe was awarded "Best Dessert" in VT's 2014 Reader Recipe Contest.”
Makes 4 servings.
To view this online, click here.
Ingredients
Pudding
3 Tbs. cornstarch
1-1/2 cups vanilla coconut milk or soymilk
1/4 cup organic cane sugar
1/4 tsp. vanilla extract
Topping
2–8 Tbs. organic cane sugar
1 Tbs. cornstarch
2 cups fresh or frozen raspberries
1/3 cup semisweet chocolate chips
Directions
To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.
Nutrition Information: Calories: 318; Carbohydrate Content: 56 g; Fat Content: 11 g; Fiber Content: 7 g; Protein Content: 2 g; Saturated Fat Content: 7 g; Sodium Content: 18 mg; Sugar Content: 39 g
DULCE DE LECHE BANANA PIE
This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.
Ingredients
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil
Preparation
Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.
TAHINI APPLE TART
This is from Andy Baraghani in The New York Times cooking enewsletter. For this yumminess, Andy wrote, "If you’re someone who loves a dessert packed with fruit and texture, this apple tart is made for you. The double dose of sesame is used in both the crust and filling, giving a nutty, earthy pop against the natural sweetness of the apples. They get tossed in ground cardamom for a wonderfully sweet, warm scent. Sesame is used twice: First, it becomes a spreadable paste with tahini, butter, sugar and egg, which becomes almost halva-like when combined with the cardamom-scented apples. Second, sesame seeds (and sugar) get sprinkled along the edges of the tart, making for a strikingly beautiful, textured crust."
Prep Time: 40 minutes; Cook Time: 1 hour 30 minutes, plus 2 hours' chilling; Total Time: 2 hours 10 minutes, plus 2 hours' chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025924-tahini-apple-tart. While you're at it, don't forget to sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Dough
1-1/2 cups all-purpose flour, plus more as needed
1 tablespoon sugar
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
3/4 cup unsalted butter, cut into small cubes, chilled
Ice water, as needed
For the Sesame Spread
1/3 cup tahini
3 tablespoons sugar
3 tablespoons unsalted butter, at room temperature
1 large egg
1/4 teaspoon kosher salt
For the Filling and Assembly
2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
1 tablespoon cider vinegar or lemon juice
3 tablespoons sugar, plus more for sprinkling
1 teaspoon ground cardamom
Heavy cream, for brushing
1 to 2 tablespoons white sesame seeds
Vanilla ice cream, whipped cream or crème fraîche, for serving
Preparation
For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
Drizzle 1/4 cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.)
For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.
Tip
One efficient way to peel, core and thinly slice apples is to first use a vegetable peeler to remove the peels, starting from the stem end and working your way down to the root end. Then, place the apples upright and, using a chef's knife, cut each apple around its core into three pieces, cutting straight down and slightly rotating the apples between cuts. Slice each piece into thin half-moons.
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
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