Dessert

Blueberry Cake

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Submitted by Sharon Newman, who says:  “This recipe is from my father’s mother, Mollie Muskovitz. Everyone always loves it.”

  • 4 cups blueberries (fresh or frozen)
  • 1 1/2 cups sugar
  • 1 stick butter or margarine, melted
  • 2 eggs
  • 1 cup milk
  • 4 cups flour
  • 4 tsp. baking powder
  • 1 tsp. salt

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter or margarine

Cream sugar and butter.  Add eggs.  Sift dry ingredients together and add alternately with the milk.  Stir in the blueberries by hand.  Put in a greased 9×13 pan.
Mix the Crumb Topping ingredients together by hand and sprinkle on top of the cake before baking.  Bake at 375 degrees.  The recipe says 45 minutes but it takes longer than that in my oven.  Check with a toothpick.

Honey-Spice Pecans

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Submitted by LeeAnn Pantalone

These are super yummy!!!  Great by themselves or on salads…

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups of pecan halves

Mix the first 6 ingredients, then stir in the pecans.

Spread on a baking sheet and bake at 325 degrees for 20 minutes.

Allow to cool.  Store in an airtight container.

Mr. Carl’s Strawberry Short Torte

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Submitted by Carl LaFrance

  • 2 1/2 cups whipped cream (ingredients below)
  • 2 lbs. fresh strawberries, quartered
  • 2 Tablespoons granulated sugar
  • 2 pound cakes (traditional, chocolate or strawberry[or equivalent amounts of all three!)
  • Ouzo (Sambuca) to taste
  • Small bar of dark chocolate
Whipped cream:
  • 2 cups heavy (whipping) cream
  • 1/2 cup granulated sugar
  • 2 tsp. vanilla extract.

In a large bowl toss strawberries in 2 tbsp. sugar and place in refrigerator to mingle at least 30 minutes(Overnight is best.).

When ready to assemble:

Cut cakes into 1″ cubes

Prepare whipped cream (In a cold bowl combine and then whip all three ingredients with a cold whisk or mixer on low until it forms peaks.)

In a torte glass or other deep container with clear sides:

Beginning with the cake, make a small, loose layer and drizzle the cake with ouzo to taste, then follow with layers of the cream and strawberries, drizzling ouzo onto each successive layer of cake. Shave dark chocolate on the top for garnish.

Tips: Small layers and placing the cubes on the outside solidly against the sides of the container then pouring the cream in the center before spreading it will achieve a more finished look from the outside of the glass/container.

Chocolate Mousse Loaf with Raspberry Purée

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Submitted by Beth Isola, from Southern Living, January 1997

  • 2  cups  whipping cream, divided
  • 2  (8-ounce) packages semisweet chocolate squares
  • 1/2  cup  light corn syrup
  • 1/2  cup  butter or margarine
  • 1/4  cup  sifted powdered sugar
  • 1  teaspoon  vanilla extract
  • 1  (10-ounce) package frozen raspberries, thawed
  • Garnishes: fresh mint sprigs, fresh raspberries

Line a 9- x 5-inch loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.

Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.

Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

Makes 16 servings.

Buttermilk Scones

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Submitted by Maija Stromberg, originally from Julia Child.

Oven Temp: 425

Grease cookie sheet(s)

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ sticks butter, cut in small pieces
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • sugar, to sprinkle
  • Optional:  Chocolate chips or dried cherries or dried cranberries, etc.

Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.

Add butter. Mix with pastry blender or fork or whatever works.

Add buttermilk. Mix until combined. If the mixture is dry, add a little more buttermilk.

Knead a few times (Julia says a dozen) on a floured work surface.

Now you can divide the dough and roll it (or pat it) into two circles about ½ inch thick, 7 inches across. Brush with butter and sprinkle with sugar. Then cut into pie shaped pieces, transfer to cookie sheet and bake for 10-12 minutes.

Or: You can divide the dough into four chunks. Roll or pat the first chunk into a circle. Brush with butter, sprinkle chocolate chips (or cherries or cranberries…) on top, then roll out another circle of dough and put it on top of the first. I usually press the outside edges together. Then cut into pie shapes, transfer to cookie sheet, and bake 10-12 minutes. Repeat with the remaining dough.

Cheesecake Squares

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From The Detroit Free Press, December ?, 2007. 

  • 2/3 cup packed brown sugar
  • 2 cups flour
  • 1 cup walnuts, chopped
  • 2/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract

Preheat the oven to 350 degrees.

In a large bowl, mix the brown sugar, flour, and chopped nuts.  Stir in the melted butter and mix until light and crumbly.  Remove 1 1/2 cups of the mixture to be used later as a topping.  Press the remainder into the bottom of a 13-by-9-by-2-inch pan.

Bake 12-15 minutes.

Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar until smooth.  Beat in eggs, lemon juice, milk and vanilla.  Pour this into the baked crust.  Top with the reserved crumbs.

Return to the oven and bake for 25 minutes.  Cool thoroughly, then cut into 2-inch squares.  Cover with plastic wrap and keep refrigerated until serving.

Makes 24 squares.

Cherry Clafouti, A Delicious Custard Cake

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Submitted by Sandra Lederman

Slightly sweet and dense, cherry clafouti satisfied my sweet tooth this weekend. Clafouti is a french dessert with a custard-like base and fruit, most commonly cherries. The cake batter itself reminds me of crepes or pancakes, somewhat neutral in flavor.

I hadn’t made it in a long time and decided to whip it up using a package of frozen cherries. Although the end result was ok , clafouti is so much better when using fresh cherries. Lesson learned. Granted, the fact that I used frozen cherries didn’t stop me from devouring it quickly.

Feel free to experiment with the ingredients. Clafouti can be made with many types of fruit, so you re not limited to cherries. I’m sure this would be just as good with peaches or blueberries, maybe even plump red raspberries.

  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brandy
  • 1 cup flour
  • 1 1/2 cups milk
  • 1 pound pitted cherries

Mix the cherries with 1/4 cup of the sugar and set aside. Select a skillet that is at least 1 1/2″ deep and grease it.

Mix together the eggs, remaining sugar, vanilla, almond extract, brandy, and milk. Slowly add the flour and mix until smooth.

Arrange half of the cherries on the bottom of the skillet with their juices. Pour batter over the top, then arrange remaining cherries on top.

Bake at 375 degrees for 40 minutes.

When the clafouti comes out of the oven it will be puffed nice and high, and as it cools it will deflate. This is all perfectly normal. It is best served warm with a dollop of freshly whipped cream or even a scoop of ice-cream. There’s no wrong way to eat it. Leftovers make for an amazing breakfast the next day!

Blueberry Streusel Muffins

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From Barefoot Contessa Back to Basics by Ina Garten

Makes 20 muffins

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

FOR THE STREUSEL TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands.  In an separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.  Stir the buttermilk mixture into the flour mixture with at fork, mixing just until blended.  Fold the blueberries into the batter.  Don’t overmix!  With a standard (2 1/4 inch) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients into the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces.  Pour into a bowl and rub with your fingers until crumbly.  Spoon about 1 tablespoon of the streusel on top of each muffin.  Bake the muffins for 20 to 25 minutes, until golden brown.

Ginny’s Spiced Nuts

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Great for holiday gifts!

  • 1 pound pecan halves and/or almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Cover a cookie sheet with parchment or spray with cooking spray – The parchment makes things a lot easier.

In a large bowl, beat egg whites and water until they get a little frothy.

In a separate bowl, mix sugar, cinnamon and salt.

Roll nuts around in egg white mixture until they are wet, then add sugar mixture and stir to coat.

Put on prepared cookie sheet and bake for 30 minutes, moving nuts around every ten minutes.

Let cool on cookie sheet and then transfer to an airtight container.