Dessert

Belgian apple cake

prehfusLeave a comment

Submitted by Nathalie Padilla, one of our very favorite Belgian persons!

  • 1 3/4 cup flour, sifted
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter or margarine
  • 1 1/3 cup sugar
  • 4 extra large eggs (separated)
  • 1 tablespoon rum (or 1 teaspoon vanilla extract)
  • 5 cups apples, sliced thin

Preheat the oven to 350 degrees.

Grease a 13” by 9” pan.

Mix the flour, baking powder and salt, and set aside.

Beat the egg whites until peaks form and set aside, as well.

In a large bowl of an electric mixer, cream butter and sugar. Add yolks, one at a time. Mix well. Slowly add the flour mix, beaten egg whites and rum (or vanilla).

Put a layer of dough in a the greased pan, then a layer of apples, followed by another layer of dough on top.

Bake approximately 48 min. at 350 degrees.

Banana bread

prehfusLeave a comment

Submitted by Nathalie Padilla, who got it from Cooking Light magazine.

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (about 3 bananas)
  • 1/3 cup plain low-fat yoghurt
  • 1 teaspoon vanilla extract
  • cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups. Level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yoghurt and vanilla, and beat until blended. Add flour mixture. Beat at low speed just until moist. Spoon batter in an 8 1/2 by 4 1/2 – inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Cool 10  minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.

Fruit Drops

prehfusLeave a comment

Submitted by Joyce Bayer, who writes:  “This is a recipe from my grandmother (my mother’s mother). She used to make them for us, and I loved them. Several years after she passed away, I asked my mother about making them. She helped me find the recipe among my grandmother’s belongings. That recipe was indicative of the way Grandma cooked—sugar, butter, flour, eggs—ingredients listed without any quantities. I worked on the recipe for several years before I got it the way I think I remembered these cookies tasting. It is very important to use whole milk, otherwise the cookies are like hard tack as soon as they cool. When storing them, I usually put a piece of waxed paper between layers of cookies, since they tend to stick together.”

  • 2 cups Granulated Sugar
  • 1 cup Butter or Margarine
  • 3 Eggs
  • 1 cup Sour whole milk (do not used reduced fat milk)
  • 1 cup Chopped nuts
  • 1 cup Chopped dates or raisins
  • 1 teaspoon Baking soda
  • 1-2 teaspoons Cinnamon
  • 1 teaspoon Cloves
  • 1 teaspoon Baking Powder
  • 4 cups Flour

Combine all ingredients. Drop by spoonfuls in baking tine or on greased cookie sheet. Bake at 350 degrees for 8-12 minutes, depending on softness desired. Store in tightly covered container.

Chocolate Mice

prehfusLeave a comment

Submitted by Debbie Tenzer.

This is a wonderful project to do with children!

  • One bag of Oreo cookies
  • One bag of Hershey Kisses
  • One can of chocolate frosting
  • One bag of sliced almonds
  • One small tube, white decorative ‘writing gel’ icing
  • Colored sugar, one color or different colors

Carefully remove tops from 24 Oreo cookies, so white filling intact on the bottoms. Sprinkle white filling with colored sugar. Set cookies aside.

Unwrap 48 Hershey Kisses.

With a small knife, place a small amount of chocolate frosting on the bottoms of two kisses, and “glue” the bottoms together. The points of the kisses now form the “nose” and “tail” of the mouse.

Place a small amount of chocolate frosting on the “tummy” of the mouse, and attach the mouse, tummy-side down, to the white filling of an Oreo.

Select two almond slices (“ears”), and slide them into the frosting between the kisses.

Squeeze out small dots of white writing gel icing to make “eyes” and the “nose.” Now your mouse is ready!

Your mice can be served together on a platter, individually in cupcake paper cups, or as table decorations.

Note: Use red or green colored sugar for Christmas, orange for Thanksgiving, blue for Hanukkah, etc.

German Apple Pancake

prehfus1 Comment

Submitted by Mandy Mills, from The Vegetarian Epicure by Anna Thomas

This is a pancake – just one – that you bake, and it’s ready all at once for everyone, instead of a serving at a time. It can be a special-day breakfast for two or three people, or a lovely dessert for four to six.

Pancake

  • 3 Large eggs
  • ¾ cup Milk
  • ¾ cup Flour
  • ½ teaspoon salt
  • 1 ½ Tablespoons Butter

Filling

  • 1 lb. Tart, fresh apples
  • 2 – 3 Tablespoons Melted butter
  • ¼ cup sugar
  • Cinnamon and nutmeg to taste
  1. Preheat the over to 450o. Beat together the eggs, milk, flour, and salt until very smooth. In a heavy 12-inch skillet, melt about 1 ½ Tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the over temperature to 350 degrees, and continue baking for another 10 minutes. The pancake should be light brown and crisp. During the first 10 minutes or so of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
  2. While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Sauté them lightly in butter and add ¼ cup of sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft. 8-10 minutes of cooking over a medium flame should be plenty. The filling can be prepared ahead and reheated just before serving.
  3. When the pancake is ready, slide it onto an oval platter, pour the apple filling over one side and fold the other side over. You can top it with a little powdered sugar if you like. Serve by slicing pieces off crosswise.

Frozen Chocolate Pie

prehfusLeave a comment

Submitted by JoAnne Levy

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons powered sugar
  • 1/4 cup melted butter

Filling

  • 1 pint (2 cups) vanilla ice cream
  • 1 1/4 cups milk
  • 2 packages (4 serving size) instant chocolate pudding
  • whipped cream, chocolate curls

Combine crust ingredients; press into pie plate and chill for 15 to 20 minutes, while making filling.

Combine ice cream and milk; beat until well blended, then add pudding mix. Beat just long enough to combine thoroughly.

Refrigerate if not serving immediately.

Chocolate Mousse Cake

prehfusLeave a comment

Submitted by JoAnne Levy

  • 7 oz. sweet chocolate
  • 1 stick unsalted butter, melted
  • 7 eggs, separated
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/8 tsp. lemon juice

Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 Tablespoon at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9″ Springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove Springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Zucchini Bread

prehfusLeave a comment

Submitted by JoAnne Levy

  • 3 eggs
  • 1 cup oil (I use canola)
  • 2 cups sugar
  • 2 cups peeled and grated zucchini
  • 1 teaspoon vanilla
  • ½ cup chopped nuts, optional
  • 3 cups flour
  • 1 teaspoon of each of the following-salt, baking soda and baking powder
  • 2 teaspoon cinnamon

Beat eggs until foamy. Add oil, sugar, squash and vanilla. Mix well. Sift the dry ingredients and add to the egg mixture. Add nuts if using. Mix well. Divide into 2 greased & floured loaf pans. (I just use Pam)

Bake in a preheated oven at 350 for 1 hour.

Apple Bread

prehfusLeave a comment

Submitted by JoAnne Levy

  • 3 eggs
  • 3 cups diced or shredded apples
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts Optional

Topping

  • 2 tablespoons sugar
  • 1 tablespoons cinnamon
  • (Mixed together)

Grease and flour 2 loaf pans and preheat oven to 350 degrees.

Mix oil, sugar, eggs, and vanilla well. Then add all remaining ingredients and blend well. Pour the batter into the loaf pans, then sprinkle the topping on (before baking!!!). Place the loaf pans in the oven and bake for 60 to 70 minutes.

Passover Apple Cake

prehfusLeave a comment

Submitted Joyce Bayer, who originally got it from one of the Detroit newspapers.

  • 9 egg yolks
  • 3 Tablespoons lemon juice
  • 2 teaspoon grated lemon peel
  • 2 cup sugar, divided
  • ½ cup cake meal
  • 1/3 cup potato starch
  • 9 stiffly beaten egg whites
  • 4 medium apples, pared and sliced (4 cups)
  • 2 teaspoon water
  • ½ cup chopped nuts
  • 1 Tablespoon lemon juice
  • 1 teaspoon cinnamon

Preheat oven to 325 degrees. Beat egg yolks, lemon juice, and lemon peel until thick. Gradually add 1 cup sugar, beating until smooth. Sift ½ cup sugar, cake meal, and starch together. Blend into yolk mixture. Fold in beaten egg whites. Spread half of batter in ungreased 9x13x2-inch pan. Bake 30-35 minutes. Cook apples in water, covered, over low heat until barely tender (8-10 minutes). Stir in ½ cup sugar, nuts, remaining juice, and cinnamon into apples, and arrange apple mixture over cake. Cover with remaining batter. Bake 50-60 minutes more. Cool.