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The Apple Cake That Thinks it’s a Pie

18 Oct Slice of marcellarousseau apple cake.pie

Sometimes even the health conscious crave a sugary treat. The recipe below is not very sugary and it has a lot of healthful ingredients in it. It’s great for breakfast or dessert with a cup of coffee or tea or even a glass of milk. I would not say it is an easy recipe for a novice baker but if you take your time and read the directions carefully, you may find yourself rewarded with a very delectable cake. Frankly, I have trouble calling this a cake because you slice it like a pie if you bake it in a pie pan. However, the crust is not really like a pie crust. It is like a cake! Whether you call it cake or pie, it’s delicious!

 

The interesting thing about this recipe is that you can put the dough in a cake pan OR a pie pan! I opted for the pie pan. The dough is a “basic” dough that you could also use to make doughnuts or crullers. I won’t be recommending those because you have to fry the dough and that would not be good for your health!

 

What IS good for your health is the milk, eggs, cinnamon, and apples that go into the cake. Butter also goes into this recipe and I’m not one to say butter is bad for your health. You need some fat in your diet! As for the amount of sugar, most cakes call for at least one cup of sugar. There is only ½ cup of sugar in this recipe. You can even feel good about serving your kids a slice.

 

I know your kids will love it but this is a cake fit for company. This is an invite your in-laws for dinner cake. It’s an invite your boss for dinner cake. It’s fancy. If you want to impress someone, this is the cake to do it. It would pass inspection by Julia Child herself. Just so you know!

 

NOTE: The recipe makes enough dough for two cakes. So, only use half of the recipe for the cake, OK?  I missed that point when I made the dough so I ended up freezing the half of the dough that I didn’t use. I’ll be making the cake again with that dough and although my recipe doesn’t say anything about freezing this dough, I think it will be all right.

 

Ingredients for Dough:

 

1/2 cup scalded milk

1/4 cup soft butter

1/4 cup sugar

1/2 teaspoon salt

1 egg beaten briefly

1/2 teaspoon vanilla

1 package dry yeast dissolved in 1/4 cup warm water (about 110 degrees)

3 cups sifted all-purpose flour

 

Additional ingredients are listed in the directions below.

 

In a bowl, mix the scalded milk, butter, sugar, and salt. When dissolved, add the beaten egg and vanilla. When ingredients are lukewarm, add the dissolved yeast. Then add the flour a little at a time and form a soft dough. Turn out dough onto counter and knead for several minutes with a little extra flour until it does not stick to hands . Place in a well greased bowl and brush the top with melted butter. Cover and let rise until doubled, about an hour. Then, turn the dough out again and knead again one minute. Again, place in a greased bowl and brush top with melted butter and allow to rise until doubled.

Dough rising in my microwave

Basic dough rising

 

Decide if you want to use a 9-inch pie pan or square cake pan and then grease it well. Divide the dough in half, take one half and stretch it to fit the pan bringing it up the sides about 1 inch. Reserve the other half for another pie or save it for another day in the freezer.

Slice apples uniformly for best appearance

Slice apples uniformly for best appearance

 

Pare and core about 3 medium-sized apples. Slice them very thin. Arrange as shown in the photo or in a circular pattern. Take special pains to do this because the better you do it, the prettier your finished cake will be. Sprinkle with 1/4 cup sugar mixed with 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg. See photo.

Cinnamon-sugar mixture on apple pie

Cinnamon-sugar mixture on apple pie

 

Combine 2 tablespoons melted butter, 1 tablespoon milk, and 1 slightly beaten egg yolk. Make sure the melted butter is not too hot. You don’t want to scramble the egg yolk! Pour over the apple slices. Let it cake stand about 15 minutes before placing in the oven.

Butter egg yolk mix on cake/pie

Butter egg yolk mix on cake/pie

 

Bake at 350 degrees 45 – 60 minutes or until crust is brown and apples are soft.

 

You can use apples, peaches, apricots, or plums for this recipe. I think you could also use nectarines or pears. I used Jonamac apples. Jonathan or Winesap would also be good. I used Quick Rise yeast. I bake everything now in my convection toaster oven so I have to adjust the temperature and the time. My cake was browned at 40 minutes but the center was still a little loose. I turned down the oven to 325 degrees. Then at 50 minutes I turned the oven off and left the door ajar. If you know your apples are going to be very juicy, you can sprinkle 3 tablespoons of plain bread crumbs on the stretched out dough before you lay in the apple slices. I didn’t because I like a juicy pie.

My baked apple cake/pie

My baked apple cake/pie

 

This cake tastes best warm. I stored it in the refrigerator covered. When I wanted a slice, I put the slice in the microwave for 20 seconds. It was like it just came out of the oven. You could serve it with whipped cream or a scoop of ice cream but I wouldn’t. It would detract from the delicate flavor of the cake.

 

The down side of making this cake is that you have to let it rise 2 times. I’ve made other apple pies that were a lot quicker to make but not as delectable as this cake and not as good for you. Good things come to those who wait!

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10 Fruits You Never Heard Of – New Food Friday Flash

20 Jun Fill Your Cart With Fresh Fruits

We take for granted all the varieties of apples, pears, plums, oranges, and other fruits, that we find in our supermarkets everyday. Many of these fruits are shipped from across the nation and beyond so that they can be on our table, fresh, sweet, and ready to eat. But have you ever thought about what fruits are served at kitchen tables in France, Germany, Russia, Australia, Central America, India, or Africa?

 

The 10 fruits I’m covering today in this New Food Friday Flash are fresh fruits that turn up on kitchen tables more commonly in other countries. If you do find any of them at your local grocery store, let me know! But how can you try these fruits? Well, you could ask your grocer if he could order them for you or you could plan a trip to the country they come from, vacation there, and as part of your adventure, try the new fruit!

 

Here is the list of 10 fruits below. Do you recognize any of them?

 

Casseille

 

Sea Buckthorn

 

Riberry

 

Marula

 

Mazhanje

 

Mamoncillo

Mamoncillo Fruit

Mamoncillo

 

Griotte

 

Acerola

 

Davidson’s Plum

 

Jamun

 

For more information about them, the ways they are used, and which country each is from, read the article I’ve written here.

 

The next New Food Friday Flash will contain 10 more fruits you’ve never eaten and a link to more in-depth information about them.

 

Fruit is good for your health and travel is good for your mind!

 

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New Food Friday – Chipotle in Adobo Sauce

21 Mar Grilled Meat 854255

You know how I love to try new foods. I slowly scan the ethnic aisles at my local Meijer or Kroger supermarkets until I find something interesting that I might like to try. I also get ideas from cooking shows, cookbooks, and recipe websites. For this New Food Friday I found Chipotle in Adobo Sauce on the shelf at Meijer and decided to pick up a can.

Chipotle Peppers in Adobo Sauce

Chipotle Peppers in Adobo Sauce

I had no idea what they were used for or how they would taste. Once home, I couldn’t wait to open up the can and try one!

Chipotle Peppers in sauce

Chipotle Peppers in sauce

I grabbed a fork and popped one in my mouth. Duh! Warning: don’t do that! These peppers are full of hot seeds and the peppers and sauce are HOT!

Chipotle with seeds

Chipotle with seeds

Ingredients

Chipotle Peppers, Tomato Puree, Vinegar, Onions, Sunflower Seed Oil, Sugar, Salt, Paprika and Garlic.

2 Tablespoons (serving size) contains:

sodium 200mg

sugar 2g

Vitamin C 6%

Vitamin A 10%

Fiber 1g

A Chipotle is a smoked, dried, jalapeño. These chipotle peppers keep well in the fridge in a jar. Don’t leave them in the can.

My challenge was to find out how I could use these peppers. Yes, they are popular in Mexican dishes, but I wanted to see if there were other ways I could use them.

I cut up a pepper and poured some of the adobo sauce over a jar of garbanzo beans. I let them marinate a couple of days. Then I spread the beans out on a pan lined with parchment paper, poured a little bit of olive oil on them, sprinkled some sea salt over them and put them in the oven for 20 minutes at 400°. (Watch carefully so they don’t burn.) They were good! I like them as a snack. They are low in calories and high in fiber.

The next thing I tried was to scrape off the seeds, dice a pepper, and then put it in a homemade tomato sauce to pour over pasta.

Chipotle chopped in pan

Chipotle chopped in pan

I sprinkled a generous amount of Asiago cheese on top. Tasty!

My favorite though was to add a pepper on top of a hot dog. My choice of hot dog is one made with chicken, turkey, and pork. I don’t eat beef. The chipotle was in place of the usual ketchup or mustard. This was spicy and very good!

Chipotle on a hot dog

Chipotle on a hot dog

While I don’t recommend you eat hot dogs often, once in a while won’t hurt you. They’re better if you don’t douse them in ketchup which is full of sugar, or mustard which is full of sodium. You can always buy low sodium hot dogs if you’re watching your sodium intake. I put my dog on a whole grain bun. It was darn good!

Since the weather is warming up (I was wondering if it ever would again) you could put your hot dogs on the grill! These chipotle peppers would go well with grilled chicken, steak, and burgers too.  You can put them in a chili or how about on a hero sandwich? The possibilities are limited to your imagination.

Don’t forget to serve some vanilla ice cream for dessert to cool your mouth!

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Valentine’s Day Cream Cheese Danish Heart

14 Feb Iced Cheesecake Heart

Every once in a while people who exercise and watch their weight want a little dessert. My favorite dessert is this Cream Cheese Danish Heart. It’s perfect for Valentine’s Day and easy to make for your sweetheart.

 

This recipe is very delicious and versatile. If you don’t want to use cream cheese for the filling you can substitute any of the following: apple, pineapple, lemon pudding, cherry, plum, almond paste, or walnuts. I’ve never tried any of the substitutions but these substitutions are from the list of the original recipe. Unfortunately, I don’t know where I got this recipe or I would gladly give credit for it! It is a winner in my book!

 

Ingredients

2 cups all-purpose flour

¼ cup sugar

1 envelope rapid rise yeast

½ teaspoon salt

¼ cup water

½ cup sour cream

¼ cup butter

1 large egg

 

Filling

1 8-oz pkg cream cheese room temperature

1/3 cup sugar

1 teaspoon vanilla

(Stir all until smooth)

 

Powdered Sugar Glaze

1 cup powdered sugar

2-3 Tablespoons milk

1 teaspoon vanilla

(Stir all until smooth)

 

Directions

In a large bowl combine ¾ cup of the flour, sugar, yeast and salt. In a pan, heat the water, sour cream and butter until warm. Gradually add the warm mixture to the flour mixture. Beat 2 minutes at medium speed scraping bowl occasionally. Then add the egg and 1 cup of the flour and beat 2 more minutes at high speed. Finally, stir in the remaining ¼ cup flour to make a stiff batter. Cover tightly and refrigerate 2 – 24 hours.

Cheesecake Heart that expanded too much!

Cheesecake Heart that expanded too much!

 

I’ve made this dessert many times. In the photo above, my yeast expanded too much and it lost the heart shape so try to form your heart on the thin side like this:

Unbaked Cheesecake Heart

Unbaked Cheesecake Heart

When you are ready to bake, roll out the dough to 16” x 8” and spread the filling at the long end. Roll up tightly as you would for a jelly roll. Pinch seams closed then shape with your hands into a large heart.

 

Place on a greased sheet. With a sharp knife or razor, cut 1/3 of the way through the heart at 1” intervals, alternating from side to side. Cover and let rise 1 hour. Bake at 375 for 20-25 minutes.

Baked Cheesecake Heart

Baked Cheesecake Heart

 

If I have them, I add slivered almonds on top of the heart before I bake it. Otherwise, you can leave them off and glaze with the Powdered Sugar Glaze Icing.

Iced Cheesecake Heart

Cheesecake Heart with Almonds and Icing

 

This dessert goes well with coffee or tea. I’m sure your loved one will appreciate it!

Happy Valentine’s Day!

P.S. Make sure you exercise the day you’ve eaten a slice of this delicious dessert to work off the calories!

Cheesecake Heart Slice

Cheesecake Heart Slice

 

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New Food Friday – Ugli Fruit

28 Dec Ugli Fruit in Bowl

The song goes like this: “If you want to be happy for the rest of your life, never make a pretty woman your wife. So, from my personal point of view, get an ugly girl to marry you!” That was just a little musical intro to today’s New Food Friday which is: Ugli Fruit.

Ugli Fruit

Ugli Fruit

Ugli Fruit comes in a few colors: green, greenish-yellow, yellow, and orange. They range in size from 4 inches in diameter to 6 inches. This fruit is a tangelo that is a variety of citrus fruit grown exclusively in Jamaica where it was discovered over 80 years ago growing wild. Ugli is believed to be a hybrid of the Seville orange, the grapefruit and the tangerine. To me it tastes like a cross between a grapefruit and a pineapple.

I had a heck of a time peeling this thing. I began using a knife to get it started but the skin is very thick and rather tough. At least this one was.

Ugli Fruit Top Cut

Ugli Fruit Top Cut

It reminds me of alligator skin! Here’s what it looks like partially peeled.

Ugli Fruit Partially Peeled

Ugli Fruit Partially Peeled

You can see that the bowl is filled with all the thick skin peelings once it is completely peeled!

Ugli Fruit Peelings

Ugli Fruit Peelings

Once I removed all the skin, I separated the slices of half the Ugli Fruit and had them for breakfast.

Ugli Fruit Slices

Ugli Fruit Slices

The membrane of the segments was tough too but it was fairly easy to remove the pulp from the membrane. It was juicy and I barely lost a drop!

I bought my Ugli Fruit at Meijer for $1.69. 

Ugli Fruit is harvested and sent to market after they have ripened on the tree so when you purchase it at the store, it is already ripe even if it is green.

Nutritional Facts

Serving size: 1/2 Ugli Fruit

Calories: 45

Fiber: 2g

Total Carb: 11g

Protein: 1g

Sugars: 8g

Calcium: 2%

Vitamin C: 70%

Ugli Fruit is ugly, but it will not interact with medicines the way grapefruits do!

Some people make ice cream out of the juice or put the segments into a salad (like a Sicilian salad which is very good). You can squeeze the juice of the Ugli Fruit and combine it with rum to make an Ugli Hot Toddy. What a way to welcome in the New Year!

Or, you can mix the juice of the Ugli with Cointreau and pour it over roasted duckling.

Duck-roasted

Duck-roasted (Photo credit: Wikipedia)

At which time you will have: Ugli Duckling! Get it? 

Happy New Year Everyone! (I haven’t even started drinking yet.)

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New Food Friday – Plantains

19 Oct Plantains, red bananas, apple bananas, cavendish banana

I like to experiment trying new foods every now and then and sometimes trying new combinations of foods. So, I decided I would share my experiences with you and write a post about it every Friday. Each New Food Friday will be about a food or foods that are good for your health. I will also provide nutritional data.

This Friday’s new food are plantains.  Have you ever tried them?

Plantain plant

You know what they look like – they look just like a banana.

But they don’t taste anything like a banana. In fact, their flavor is difficult to describe.

Some people say they taste like squash. I don’t know if I would agree with that. Their flavor is very mild though. I prepared my plantain by slicing and frying the pieces in canola oil.

Plantain Frying

I like canola oil because it has no flavor. In this type of preparation, the plantains have the look and the consistency of French fries. There isn’t much difference.

This was my first plantain experience. The plantain I bought was slightly green on the ends and I waited until it turned yellow before I fried it. Some people like to mash plantains like mashed potatoes. You boil them like potatoes and mash them like potatoes. I haven’t tried them that way yet.

Plantains slowly turn from green, to yellow, to black, just like a banana. They also go from very firm and starchy, to soft like a banana and they get sweeter as they ripen just like a banana but that is where their similarity ends.  Their skin is thicker than a banana which makes them a bit difficult to peel when they are green. Plantains are inexpensive. I paid all of $.43 for my first big plantain.  As you can see from the photos, I fried mine then drained the slices on paper towels and salted them. They ripen very slowly and they fry very quickly!

In fact, I slightly burned one side of my plantain slices with the first batch I made. I only fried up half the plantain because I wanted to wait until the other half ripened more to see what it tasted like.

Plantain Half

Even though I slightly burned some of the slices which gave them a slightly bitter note, I still enjoyed them.

About a week later, I fried up the other half of the plantain and watched it more carefully when I fried them up. No bitter note. They stay nice and hot so be careful you don’t burn your mouth when you eat them. I didn’t notice any change in taste when I fried the second half even though it had a streak of brown on the skin which means it was getting sweeter.

I bought a second plantain and fried it up the same way and enjoyed it. I haven’t had the patience to wait until it turned brown to see the difference in taste. Once they turn brown or black, they can be used in dessert recipes.

Americans think of plantains as being used for Mexican or Latin dishes. According to Wikipedia, plantains are a staple food in the tropical regions of the world. They fruit all year round. Africa is the largest plantain-producing continent. Northern California is a minor producer of plantains. India, Indonesia, Venezuela, Cuba, Australia, and many other countries produce plantains.  

Plantains, red bananas, apple bananas, and the cavendish banana (the one you put on your corn flakes)

The uses for this fruit are mind-boggling. Every part of the fruit can be used for something it seems. The skin can be made into a drink, the fruit can be made into a flour, the plantain flower is used in soups and gravies, the leaves are used to make tamales or they’re used as plates since they are stronger than banana leaves. The plantain shoots can be used as a salad. Juice from the stem and the peel have been used as first aid for burns and minor abrasions. I’ve barely scratched the surface.

Plantains are a good source of Vitamin A, C, B6, and potassium.  Plantains have 890 mg of potassium while bananas have 422 mg ! Potassium stimulates your muscles, nerves and brain cells, and can also help reduce blood pressure and risk of stroke. Plantains are low in sodium, saturated fat, and cholesterol and high in fiber. Recipes for plantains are endless! I will leave the recipes (other than the simple one I mention in this post) for the food/recipe blogging gals and guys out there.

I give plantains a thumb’s up! You should give them a try if you are new to them.

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Calcium, Vitamin D and Panne Cotta: All Important to Good Health

9 Aug MILK IS GOOD FOR A BABY CALF TOO

Vitamin D the Sunshine Vitamin

Ever since we were young, our moms told us to drink our milk. So we drank it. As we got older, we learned that we needed even more calcium, up to 1200 mg of calcium for those of us over 50. But nature plays a cruel trick on us because as we age, we become more lactose intolerant making it difficult to accomplish the goal of 1200 mg of calcium a day. It isn’t fair!

Fortunately, there are other ways to get that calcium beside drinking milk.

Plus, we also need to be concerned about our body absorbing the calcium. Certain medications and foods make our bodies expel calcium. How do we know what foods help our bodies to absorb calcium? And, what about Vitamin D? How do we get this essential vitamin? I answer these questions and more in this article link.

Did you hear what Marcella said? Why no! Tell me, what did she say?

Panne Cotta – a delicious way to get more calcium

Here is an Italian recipe called Panne Cotta. It means “cooked cream.” I got the recipe from one of my favorite cookbooks, “Great Taste – Low Fat Italian Cooking.” Their version is a lowfat version so they don’t use cream. They called their recipe, “Latte Cotta” which means “cooked milk.”  Sprinkled on the top of the dessert is crushed amaretti cookies. I did one better. Why use sweet cookies that contain sugar and are added useless calories? Instead I crushed walnuts as a topping which contains omega-3, an important necessary nutrient and tastes delicious in this dessert.

Then, on top of the nuts I thinly sliced bananas, which are high in potassium – good for your heart. I substituted milk too with powdered milk. Yes, powdered milk. It’s just as good if not better than regular bottled milk. Why is it better? It’s better because you can add an extra tablespoon of the powered milk and not notice the difference. This is one trick to help you get more calcium.

But nutrition aside, this is a dessert to die for! I wasn’t expecting it to taste so good. It’s excellent if I do say so myself and I’m pretty critical of my own cooking. It’s good enough for company. It looks like pudding but has the consistency of a gelatin (Jello) dessert. When you pile the thinly sliced bananas on top, they look like whipped cream topping as you can see from the photo. I highly recommend this dessert.

CHOCOLATE PANNE COTTA

Ingredients

1 envelope unflavored gelatin

2 ¼ cups low-fat (1%) milk (or, use my suggestion: powdered milk. Follow instructions on the box.)

¼ cup unsweetened cocoa powder

¾ teaspoon cinnamon

¼ cup boiling water

½ cup firmly packed dark brown sugar (I used light brown)

1/8 teaspoon salt

¾ teaspoon vanilla extract

chopped walnuts for sprinkling

bananas for slicing

In a small bowl, sprinkle the gelatin over ¼ cup of the milk and let stand until softened, about 3 minutes. In another small bowl, combine the cocoa powder and cinnamon. Gradually add the boiling water to the cocoa mixture, whisking until smooth and no lumps remain. Set aside.

In a medium saucepan, combine the remaining 2 cups milk, the brown sugar, and salt. Whisk in the cocoa mixture until well combined. Bring to a boil over medium heat. Reduce the heat to a simmer, whisk in the gelatin mixture, and remove from the heat. Stir in the vanilla.

Divide the mixture among four 6-ounce dessert dishes. (I used large wine glasses.) Chill until set, about 2 hours. Sprinkle with chopped walnuts. Slice bananas on top when ready to serve.

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