Just Desserts

So you don't get tired of my voice, I have asked friend Sally, a Dessert Queen, to share some of her delicious seasonal dessert recipes with you.

Seasonal Sweets by Sally
My Mother loved the saying, "Life is uncertain, so eat dessert first." If I didn't have a nine-year-old son for whom I feel the need to set a good example, I probably would eat dessert first. I love desserts and I love to bake, so it comes as no surprise that I love to bake desserts.

Something else I love is summer at the lake and one of the best things about this season is the fresh fruit, including rhubarb, strawberries, raspberries, blueberries, peaches, pears, and apples. Making desserts with fresh fruit is a real treat - for the creator and the consumer.

The idea of providing seasonal dessert recipes for a lake-side website seemed as natural as vanilla ice cream atop warm apple pie. I'll try to follow the fruits of the season, starting with rhubarb in May and ending with apples in October. Many of the recipes will be tried and true. Some will be brand new. All will be made by me and approved by family and friends before I pass them on to you. I hope you find something special to bake and share with your loved ones.

October 29, 2010

I will end the season with two final apple recipes. First, Grandma's Apple Crisp. I have found that not only do members of my family love this dessert, but everyone I serve it to raves over it's goodness and many have asked for the recipe. As would my grandmother, I have gladly shared. The second recipe - Apple Brown Betty - comes from Martha Stewart. I didn't expect it to compare with my grandmother's apple crisp, but was pleasantly surprised. While it doesn't top Grandma's dish, it's a close second. I like both recipes topped with vanilla ice cream.

Grandma's Apple Crisp

 

Ingredients

4 cups peeled and sliced baking apples (like Granny Smith)

¼ cup water

1 teaspoon cinnamon

½ teaspoon salt

1 cup sugar

2/3 cup flour

1/3 cup soft butter

 

Directions

1. Place peeled and sliced apples in the bottom of a square baking dish. 

2. Mix together water, cinnamon and salt, then pour over the apples. 

3. Fork together sugar, flour and butter until crumble, then spread on top of the apples. 

4. Bake uncovered at 375 degrees for 35 to 40 minutes. Watch baking time carefully, as it will vary with the kind of apples you use. Bake until the apples are tender (easily pierced with a paring knife) and the crisp is slightly browned.

Enjoy!

 

Apple Brown Betty

Ingredients

4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces

4 tablespoons (1/2 stick) unsalted butter, melted

2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices

2 tablespoons freshly squeezed lemon juice

1/3 cup packed light- or dark-brown sugar

1/2 teaspoon ground cinnamon, plus more for serving (optional)

1/4 teaspoon ground nutmeg 

Directions

1. Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.

2. Place apples in a large bowl and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.

3. Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.

Enjoy!

October 6, 2010

Grape Goo

This recipe uses concord grapes and came from my husband, Nick's, Aunt Ann, affectionately known as Anni. Nick remembers growing up with this served as dessert, topped with sweet or whipped cream. Anni doesn't use a recipe, as she has been making this for a lifetime, so she simply described to me how she makes it and I put together this recipe. I served it on top of vanilla ice cream and it was terrific. Once you taste this delicious concoction, I'm certain you'll come up with other ways to serve it as well.

 Ingredients
1 pint concord grapes
1 teaspoon to tablespoon of sugar (sweeten to taste)
1 tablespoon cornstarch



 Directions

1. Place the concord grapes in a pan with a little water initially and cook gently, stirring frequently. When the skins have begun to separate, pour into a food mill or strainer to remove the skins and seeds from the goo. I press the goo through a strainer with a spatula.

2. Put the goo back into the pan and simmer. Stir the sugar and cornstarch into the goo. (Before adding the cornstarch, I mix it with a little water to dissolve it and prevent clumping.) Stir frequently while the goo simmers. You may choose to add more or less sugar and cornstarch to reach your desired sweetness and consistency,
3. Makes 6-8 servings as a topping. The goo may be served warm or you may refrigerate it until ready to use. It's good served warm or cold.


Enjoy!

September 24, 2010

Pear and Blueberry Crisp

This is a recipe is adapted from one I've had in my recipe book for a decade, yet I made for the first time this fall. I pulled it out of a magazine so many years ago, I can't even remember which one! The original recipe was labeled as a "Prize Tested Recipe," the $200 winner in July, 2000 in the Summer Cobblers and Crisps Category, made by Janice Herron in Evergreen, Colorado. I don't seem to have Ms Herron's baking talent because I found the recipe to be a bit runny and my crisp was not too crisp. So, I've made a few adjustments, using my Grandmother's crisp topping instead. Still, we found the recipe to be very tasty and a good opportunity to enjoy the fall pears.

Ingredients

8 ripe medium pears (about 2 3/4 lb)

1/4 cup granulated sugar

2 tablespoon cornstarch

2 cups fresh blueberries

4 teaspoons lemon juice

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup flour

1/2 cup soft butter

Freshly whipped cream

Directions

1. Preheat oven to 400 degrees. Peel and core pears; cut into large chunks. In a large bowl, stir together the 1/4 cup granulated sugar and cornstarch. Add pears, blueberries and lemon juice, stirring gently to combine. Transfer to a 3-quart rectangular baking dish.

2. Fork together the 3/4 cup granulated sugar, brown sugar, flour and butter until crumbly, then sprinkle on top of the fruit.

3. Bake for 30 to 35 minutes or until top is lightly browned and syrup is bubbly. Remove from oven.

4. Let stand about 40 minutes before serving. Top with whipped cream

Enjoy!

Cinnamon Peach Crisp

I pulled this recipe from allrecipes.com. I will admit, I've been a lover of crisps ever since my Grandmother introduced me to her homemade Apple Crisp many, many years ago (I will post that recipe soon!). I found this one with peaches to be delicious and easy.

Ingredients

4 cups sliced peeled fresh peaches

1/2 cup orange juice

2 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1 egg, lightly beaten

2 tablespoons butter, melted

Cinnamon-Sugar Topping

1 1/2 teaspoons sugar

1/8 teaspoon cinnamon

Directions

1. In a bowl, combine peaches, orange juice, brown sugar and cinnamon. Transfer to an 8-inch square baking dish coated with nonstick cooking spray. 

2. Combine the flour, sugar and baking powder. Add egg and butter; mix until crumbly. Sprinkle over peaches.

3. Combine sugar and cinnamon; sprinkle over crumb mixture.

4. Bake at 350 degrees for 40-45 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Enjoy!

August 20, 2010

Peach-Blueberry Cobbler

Here's another recipe adapted from a Martha Stewart original. This peach-blueberry cobbler serves 8-10 people, but she also has a recipe online for individual cobblers for four. I liked the fact that I didn't need to peel the peaches; the skins simply melt away. Served with vanilla ice cream, this dessert was a big hit with everyone! 

Ingredients
2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup blueberries, (about 1/2 pint)
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
Salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 teaspoon vanilla
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Directions
1. Preheat oven to 375 degrees, with racks in upper and lower thirds. 

2. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
3. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
4. Add vanilla to cream; stir with a fork to combine. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
5. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. 

6. Let cool on a wire rack 1 hour before serving. 

Enjoy!  


August 5, 2010
Blueberry Tart

I know it's time to move onto peaches, but I wanted to include just one more blueberry recipe because it was so delicious and beautiful to behold. The crust tastes like butter cookies and the blueberries are fresh from Michigan. Another Martha Stewart recipe, I must admit, which my family gave a unanimous thumbs up!
 

Ingredients for the crust

1 1/4 cups all-purpose flour, plus more for dusting

1/3 cup sugar

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

Ingredients for the filling

6 cups fresh blueberries, rinsed and dried

2 tablespoons cornstarch

2 teaspoons finely grated lemon zest

3 tablespoons fresh lemon juice

2/3 cup sugar

Pinch of salt

Directions

1.  Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).  

2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely. 

3. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes. 

4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.  

5. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight. Sprinkle some fresh lemon zest or small curls on top.

Enjoy!

July 23, 2010

Blueberry Pie

This recipe is directly from Martha Stewart and it's fantastic. You can either use her recipe for Pate Brisee for the double crust, or my sister Judy's pie crust recipe below. It's important to follow Martha's instructions and let the pie cool completely before serving, so that it holds together. The blueberries are not baked beyond recognition, but rather they pop with flavor (especially if you begin with fresh Michigan blueberries!).

 

Ingredients

8 cups (more than 4 pints) blueberries

½ cup sugar

¼ cup cornstarch

1 tablespoon freshly squeezed lemon juice

2 tablespoons unsalted butter, cut into small pieces

1 large egg yolk

1 tablespoon heavy cream

Rich double pie crust

Directions

1.  On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a ½ inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2.     Place blueberries in a large bowl; with your hands, crush about ½ cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Add butter pieces and stir.
3.     Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, fold in half and make 4 slits with a sharp knife. Unfold and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
 4.     In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400°, with rack in lower third.
 5.     Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven to 350°. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more.
 6.     Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

 

 Enjoy!

July 13, 2010

Lemon Glazed Blueberry Cake

I printed this recipe off Martha Stewart's website in 2004 and never made it until now. What a shame! This recipe makes a delicious cake which is a delight to see and eat! I added a few fresh blueberries on top and around the cake when serving. It was a big hit!

   
Ingredients for the cake

1 cup unsalted butter, room temperature, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 tablespoons freshly grated lemon zest (3 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice (2 lemons)
1 cup fresh blueberries

Ingredients for the glaze
1/2 cup confectioners’ sugar
1/2 cup freshly squeezed lemon juice (4 lemons)
3 tablespoons freshly grated lemon zest (3 lemons)

Directions
1.  Preheat the oven to 325° with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
2.  Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
3.  Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
4.  Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
5.  Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.

Enjoy!

July 3, 2010

Mixed Berry Shortcake

Here's a recipe that's perfect this holiday weekend — it's red (raspberries & strawberries), white (freshly whipped cream) and blue (blueberries) — and it's delicious. This happens to be my nine-year-old son's favorite cake; he even asked me to make it as his birthday cake last year. The recipe is adapted from one that came with the Mary Ann cake pan I bought at Williams-Sonoma several years ago. The pan has a two-inch depressed center, or well,  that you can fill with whipped cream, for example (see below), and then top with berries, as in this recipe. 

Ingredients

2 cups all-purpose flour                                               

2 tsp. baking powder                                                         

1 tsp. salt                                                                       

2 sticks unsalted butter at room temperature                         

1¾ cups granulated sugar                                               

4 eggs                                                                                     

Confectioners’ sugar for dusting

2 tsp. vanilla extract

3 to 4 cups mixed berries, such as strawberries, raspberries and blueberries

1 cup chilled heavy cream, beaten with 2 Tbs. granulated sugar 

1 cup milk

Directions

1. Preheat oven to 350°. Grease and flour a Mary Ann cake pan. 

2. Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.

3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Reduce the speed to low and gradually add 1½ cups of the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. 

4. Add the eggs one at a time, beating well after each addition, stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla.

5. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain.

6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.

7. Just before serving, spoon the whipped cream into the well, spreading it to the edges. Arrange the berries on top of the whipped cream. Dust the cake with confectioners’ sugar. Serves 12 to 16.

Enjoy!

June 30, 2010

Strawberry Grunt

My Strawberry Grunt is actually a combination of two different recipes. I tried the Rhubarb-Raspberry Grunt posted on Martha Stewart's (MS) site, which was delicious, but wanted to try a grunt with fresh Michigan strawberries. So, on smittenkitchen.com, I found a recipe for Strawberries and Dumplings. I actually preferred the MS batter, so below I've taken what I liked from both recipes and created Strawberry Grunt.

Ingredients

1 quart strawberries, trimmed and thickly sliced (4 cups)

1/4 cup sugar + 4 tablespoons sugar

Juice of half a lemon

1/4 teaspoon plus a pinch of ground cinnamon

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

1/4 teaspoon ground ginger

1/3 cup whole milk, room temperature

2 tablespoons unsalted butter, melted

Heavy cream, for drizzling

Directions

1. Stir together fresh strawberries, 1/4 cup sugar and lemon juice in a 4-quart heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Then bring to a simmer over medium heat, stirring occasionally.

2. Stir together 2 tablespoons sugar and cinnamon in a small bowl; set aside. 

3. Whisk together flour, 2 tablespoons sugar, baking powder, pinch of salt, and ginger in a medium bowl. Stir together milk and butter in another small bowl. Stir milk-butter mixture into flour mixture and set batter aside.

4. Using two spoons, drop 8-12 dollops of batter on top of fruit mixture, spacing them evenly. Sprinkle with reserved cinnamon-sugar mixture.

5. Cover; reduce heat to medium. Cook until batter is cooked through and juices are bubbling, about 15 minutes.

6. Serve warm drizzled with heavy cream.

Enjoy!

June 3, 2010

Fresh Strawberry Pie

I've had this recipe so long that I honestly can't remember when or where I got it. If you love fresh Michigan strawberries, this dessert is made for you and it couldn't be easier, tastier or prettier. Serve with freshly whipped cream.

Ingredients

1 cup sugar

1 cup water

2 1/2 tablespoons cornstarch

3 1/2 tablespoons strawberry jello

1 quart fresh strawberries

1 baked pie shell

Directions

1. Bring sugar, water and cornstarch to a boil until the mixture thickens, then remove from heat.

2. Add jello one tablespoon at a time; stir well after each addition.

3. Set mixture aside to cool for five minutes, then cool five more minutes in the refrigerator.

4. While the mixture is cooling, place strawberries in the baked pie shell.

5. Pour jello mixture over the strawberries.

6. Let cool, then refrigerate for at least two hours before serving.

Enjoy!

Raspberry Rhubarb Lattice Pie
(Adapted from Rita's Raspberry Rhubarb Lattice Pie at Martha Stewart.com)

The first time I made this pie, my father-in-law, a modest eater who never has seconds on desserts, asked for a another piece of pie. What a pleasant surprise! I made two more pies at a large family gathering a couple of weeks later and it was again a big hit. You can use a store-bought crust or try my sister Judy's recipe below. She is a master of pies, and baking in general!


Ingredients
Two pie crusts - homemade (see recipe below) or store-bought
1/3 cup all-purpose flour, plus more for dusting
1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
2 cups raspberries
1 1/4 cups sugar
Freshly squeezed juice of 1/2 lemon
1 large egg, lightly beaten
2 tablespoons heavy cream

Directions
1. Preheat oven to 350 degrees.
2. Fit pie crust into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining pie crust, which will be used to make the lattice, refrigerated and wrapped in plastic.
3. Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Let filling stand until juicy. Stir filling and strain, discarding excess liquid. (I put the filling in a colander to drain, in an attempt to keep the pie from becoming too runny). Spoon into pie shell. Refrigerate while preparing lattice top.
4. In a small bowl, combine egg and heavy cream, whisking lightly; set aside.
5. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet. (it's important to thoroughly line the baking sheet, as the pie will definitely bubble over).
6. Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving. (Important to allow the pie cool, as this lets it solidify some and hold together better when serving)


Judy's 2-Crust Pie Crust


Ingredients
3 cups sifted flour
1/2 cup sugar
1 1/4 cups shortening
1/2 teaspoon salt
1 egg
2 teaspoons vinegar
5 tablespoons ice water


Directions
Blend flour, shortening, sugar, and salt with a pastry blender until like fine cornmeal. Then add egg, vinegar, and ice-water, blending with a fork. Brush the top crust with milk and sprinkle with sugar.


Enjoy!